1 mango, peeled, divided
1/2 cup KRAFT Light Balsamic Vinaigrette Dressing
4 small boneless skinless chicken breast halves (1 lb.), pounded to 1/4-inch thickness
1 pkg. (6 oz.) baby spinach leaves
1 cup quartered fresh strawberries
1/4 cup thin red onion wedges
1/4 cup PLANTERS Sliced Almonds, toasted
CHOP enough mango to measure 1/3 cup; place in blender. Add dressing; blend until smooth. Pour 1/4 cup over chicken in shallow glass dish; turn chicken over to coat both sides of each breast. Refrigerate 30 min. to marinate.
REMOVE chicken from marinade; discard marinade. Cook chicken in nonstick skillet sprayed with cooking spray on medium-high heat 5 min. on each side or until done (165ºF). Cool slightly. Slice chicken; chop remaining mango.
TOSS spinach with strawberries, chopped mangos, onions and 1/4 cup of the remaining dressing mixture; spoon onto 4 plates. Fan 1 chicken breast over each salad. Top with remaining dressing mixture and nuts.
- Total Fat
- 7 g
- Saturated Fat
- 1 g
- 65 mg
- 380 mg
- 20 g
- Dietary Fiber
- 4 g
- 13 g
- 27 g